sabato 2 aprile 2016

Ravioli with ricotta and spinach combined with 3 flavors "peasants". sweet one, one bitter and the other slightly wild. Wonderful.

Ingredients for 4 people:
400 grams of ravioli with ricotta and spinach
2 red radicchio
1 bunch of asparagus
160 grams of champignons
parsley
oil, garlic
salt and pepperMethod:
Cook the asparagus in a pressure cooker. When they are ready, cut into slices and place in a pan with a little oil and garlic. Brown them well then add the finely chopped mushrooms and parsley. Add half glass of water and cook until you have the cooked asparagus but still crunchy.

Cut the radicchio and keep aside.

In a pot of hot water, cook the ravioli. A obtained cooking, drain and let them jump in a pan. Now add the radicchio and cook for a few minutes.